Buttermilk pancakes

Saturdays call for hearty pancakes with lots of syrup.
 
buttermilk pancakes

Recipe from: 6/1/2003 12:00:00 AM
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 500
    ml
    flour
  • 15
    ml
    baking powder
  • pinch of salt
  • 30
    ml
    sugar
  • 2
    eggs- lightly beaten
  • 75
    g
    unsalted butter, melted
  • Topping
  • 500
    ml
    castor sugar
  • 1
    Litres
    water
  • 2
    figs (optional)
  • 1
    mango (optional)
  • plain yoghurt
  • 300
    ml
    Buttermilk
Servings: Change Serving
 
 

Method

 
Sift dry ingredients in a bowl. Add eggs, buttermilk and melted butter, and mix together well.

Heat a large, non-stick frying pan over medium heat and brush a small portion of butter over the base.

Ladle a tablespoonful of batter into the pan and cook for about 2 minutes, until bubbles appear on the surface.
Turn the pancake over and cook for another minute.

Transfer to a plate and keep warm while cooking the rest of the pancakes.

Serve pancakes in stacks with topping and some yoghurt.

To make the topping, place the castor sugar and water in a saucepan, and bring to the boil over a high heat.

Reduce heat, add halved figs and sliced mango, and simmer for 15 minutes.

Remove fruit from syrup, increase heat to high and reduce syrup by half.

Drizzle over pancakes.
 

Read more on: recipe  |  eggs  |  shallow-fry
 

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2015-06-29 00:00
 
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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